I’m interested in adding some spicy kick to my next brew, and was wondering if anyone had any tips for adding chili peppers to their brews. Currently, I have a bunch of dried Habanero peppers, but I could conceivably go for other ones. Any advice would be appreciated. Cheers!
Is this for beer?
I’ve brewed a lot of wine with a lot of ingredients but chile pepper isn’t something I’ve tried adding yet.
A little goes a long way with any flavor, a single vanilla bean or half a cinnamon stick completely changes the flavor, so the only practical advice I can offer is to start small.
I was wondering about the capsacin affecting the yeast, but plenty of people online are saying they cut the peppers in half and throw them in, and I’ve had any number of spicy brews and wines, so it must not be too much of an issue.
Yeah, it’s for beer. I’m thinking a Vienna or Amber Lager with some heat to it, just for lols.
Cool, sounds like a fun why-not.